| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Emlive06 |
1 |
servings |
INGREDIENTS
| 2 |
lb |
Duck confit; picked, and |
|
|
; bones discarded |
| 1/4 |
c |
Minced onions |
| 1 |
tb |
Minced parsley |
| 2 |
tb |
Chopped garlic |
| 1 |
tb |
Cognac |
| 1/2 |
|
Stick Butter |
|
|
Salt; to taste |
|
|
Freshly-ground black pepper; to taste |
| 2 |
tb |
Fat reserved from the confit |
| 1 |
|
Deboned 5-pound domestic duck; carcass |
|
|
Removed and skin intact |
|
|
Emeril.s Essence; see * Note |
| 1 |
|
Recipe Dirty Rice Stuffed Chicken; see * Note |
INSTRUCTIONS
* Note: See the .Emeril.s Essence Information. and .Dirty Rice Stuffed
Chicken. recipes which are included in this collection.
In an electric mixer, with a dough hook, combine all the stuffing
ingredients. Beat at medium speed for about 1 minute, or until everything
is well mixed. The texture should be like finely chopped meat. Season the
entire duck with Emeril.s Essence and stuff the Dirty Rice Stuffed Chicken
into the duck. Stuff the duck with the rillette and set aside. See .Turkey
With Andouille Dressing., the recipe for which is included in this
collection.
Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK -
(Show # EM-1A03 broadcast 01-22-1997) Downloaded from their Web-Site -
http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com
03-22-1997
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
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